Swiss Chard Rice With Spicy Chili Sauce
This Korean rice dish highlights Swiss chard, a vegetable common in the country's northeast. It is prepared with a savoury sea kelp stock and served with a punchy, homemade chilli sauce. The recipe is vegetarian as written, but cooked ground meat can be added if desired. It yields four servings and takes about 55 minutes to complete.
Ingredients
- 2 cups long grain rice, rinsed
- 1 small bunch swiss chard, trimmed and chopped into bite size pieces
- 2 large piece dried sea kelp
- 3 cups water
- 1 tablespoon sesame oil
- 2 tablespoons korean chili flakes (gochugaru)
- 4 tablespoons soy sauce
- 1 garlic clove, finely minced
- 1 tablespoon sesame oil
- 2 teaspoons toasted sesame seeds
- 1 dash black pepper
- 1 green onion, finely chopped
Method
- Begin by preparing the stock. Bring 3 cups of water to a boil and add the dried sea kelp. Take the pot off the heat and allow it to steep for 10 minutes to infuse. Set aside 2 cups of this stock.
- Warm a tablespoon of sesame oil in a heavy-based pot. Add the chopped Swiss chard and cook until it has softened. Stir in the rinsed rice and continue cooking for 2 more minutes. Pour in the reserved 2 cups of sea kelp stock. Bring to a boil, then lower the heat, cover the pot, and let it simmer for 15-20 minutes.
- Take the pot off the heat and leave it to stand, covered, for another 5 minutes so the residual heat can finish cooking the rice. Use a fork to fluff the rice and chard together.
- While the rice cooks, prepare the spicy topping. Mix together the Korean chilli flakes, soy sauce, minced garlic, the other tablespoon of sesame oil, toasted sesame seeds, a dash of black pepper, and the chopped green onion.
- For serving, place a portion of the rice into a bowl. Add a spoonful of the chilli sauce on top and mix everything together until the rice is well coated. Enjoy while warm.
Nutrition (per serving)
Sodium1082700 mg
Recipe details
CategoryKorean
AuthorPanNan
